20 July 2010

Summer nights

Our go to choice of meat around here is chicken, blame it on Costco, but those two packs of fresh chicken breasts are just hard to resist for an easy dinner. Throw on a sauce with a side of freshly steamed vegetables and you are well on your way to a satisfying meal. I decided to be adventurous last night and use a new ingredient to me- poblano peppers. I cooked it in the oven until its skin turned black and spotty and then peeled it off, cut out the seeds and put it in the blender with 1/2 cup cilantro, 1/2 cup olive oil, 1 garlic clove, 1 cup steamed and wilted spinach, and 1 tbsp dijon. What came from this concoction was this tasty, vibrant green sauce, I then poured atop the grilled chicken.

Recipe adapted from Cooking Light August 2010

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